Thursday, 2 August 2012

Meen Peerapattichathu (Traditional Fare, Sea food)



This is a very traditional, simple preparation using raw mango, bilimbi or kodampuli, according to the season. And generally, small fish or big fish cubed very small goes into this dish.


INGREDIENTS:
Anchovies, sardines or prawns: 500 g
Coconut: 1 cup
Green chillies: 10
Shallots: 8
Turmeric powder: 1/2tsp
Raw mango: 1, sliced or kodampuli: 3 pieces soaked in water
Ginger juliennes: 1 tbsp
Curry leaves: 2 sprigs
Coconut oil: 2 tbsps
Salt to taste

METHOD:

Coarsely crush coconut, green chillies, shallots, turmeric powder & a few curry leaves.
In an earthen “curry chatty”, put in the ground paste, ginger, raw mango, fish, curry leaves & salt.
Mix well & add half a cup of water.
Cover & cook on slow fire till done & all the water has evaporated.
Pour coconut oil before taking off the fire.

I used raw star fruit for this preparation.

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